It's the holiday season, and we wanted something a little special for our Saturday dinner guests so we selected the recipe that "Travel Oregon Magazine" published from Wildwood Cafe & Catering in Welches, Oregon. It's a lovely salmon preparation that we enhanced with a simple crab filling (crab meat blended with a touch of mayonnaise, an egg, and a hint of mustard and celery salt) for our guests.
Sometimes it's difficult
to tell the mushroom from a leaf!
Salmon with Chanterelle Mushroom Sauce
4 6-ounce salmon fillets
1 tablespoon chopped garlic
1/4 cup soy sauce
1/4 cup King Estate Pinot Gris
1 tablespoon melted butter
Preheat oven to 400 degrees. Place salmon on a sheet pan. Combine remaining ingredients and pour over the salmon. Bake until firm, about 10 minutes.
Chanterelle Mushroom Sauce
1/2 pound chanterelles, sliced
1 tablespoon chopped shallots
1 teaspoon chopped garlic
1 tablespoon butter
1/4 cup King Estate Pinot Gris
3/4 cups heavy cream
salt and pepper, to taste
Preheat saute pan, and then add chanterelles, shallots, garlic and butter. Cook until mushrooms are soft. Drain off excess liquid and add wine. Cook to reduce. Add cream and reduce until it coats the back of a spoon, about 10 minutes. Season to taste, then ladle over the cooked salmon.
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